THIS RECIPE is so good it will make you want to reach for your cholesterol–lowering medication just by reading it.

But at the same time, it is quite simple that it wouldn’t drive you nuts to curl your culinary biceps (if there’s such a thing) a hundred of times just to build the muscle needed to whip this dish up.

Today’s six–ingredient fix is my The Blue Kitchen Angel Hair Aligue Pasta, the result of still having a stash of a bottle of The Blue KitchenPure Aligue. To someone not Filipino, “aligue” is simply crab fat, which if we’re being very specific, is not actually fat, but the heptopancreas, the innards that performs the function of both liver and pancreas. Crack a crab open and it would be the stuff that lines the shell. In lobsters, this is the tomalley.

Another one of my quick fixes involves a maximum of six ingredients. This one features a new favorite bottled product – The Blue Kitchen Pure Aligue!

I made the acquaintance with The Blue Kitchen Pure Aligue by way of a gift that found its way to the dining table at home.

And to anyone Filipino or otherwise, I have to say that The Blue KitchenPure Aligue is simply the best. The operative word here is “pure”. Topped off with just a tiny film of oil – it’s the perfect sunset orange hue, rife with the promise of almost buttery smooth goodness. You taste the hint of saltiness – but not the salt. They are online at http://www.thebluekitchen.com.

For this simple dish, all you need are

Bertolli® Extra Virgin Olive Oil

Garlic

The Blue KitchenPure Aligue

De Cecco® or San Remo®Angel Hair Pasta

Fresh Kalamansi (Small limes, or calamondin)

Millel®Parmesan Cheese (optional)

I add up to six tablespoons of Bertolli®extra virgin olive oil to a heavy–bottom pan over medium heat. I use that much oil as this sauce tends to be on the dry side, with just the pure aligue alone. Using my handy IKEA® garlic press, I mince five large cloves of garlic directly on to the oil. All I need is to infuse the oil with the essence of the garlic. The moment I catch a whiff of it – which should be within mere seconds from when the garlic hits the oil – I add about three heaping tablespoons of the The Blue KitchenPure Aligue. The moment the whole thing comes back to a slight bubble, I squeeze in the juice of three fat kalamansi. All that’s left to do is to tumble in al dente De Cecco® or San Remo®angel hair pasta, which has been cooked according to package directions. Once the pasta is completely stained with the sauce, it is ready to serve! This one doesn’t even call for a sprinkling of salt at all.

This next step is totally optional (as I am very old school about the use of cheese on seafood–based sauces), grate – not shave! – onto this, as much Millel®parmesan cheese as you like. Enjoy!

This has got to be one of the yummiest pastas I’ve ever had! I would sometimes eat this straight out of the pan, standing by the kitchen counter.